As versatile foods go, crêpes are at the top of the list.They
not only fall into categories ranging from appetizers to desserts,
but they can be filled with everything from seafood and wild game
to fruits and berries. This is one of my favorite versions.
INGREDIENTS FOR CRÊPES:
- 4 eggs
- 1 cup flour
- 1 tbsp sugar
- 1 tsp vanilla
- 2 tbsps triple sec
- 2 tbsps melted butter
- 1 ½ cups milk
- pinch of salt
- ½ cup vegetable oil
- ½ cup sugar
In a large mixing bowl, place eggs, flour, sugar, vanilla and triple
sec. Using a wire whisk, whip until ingredients are silky smooth.
Add butter and milk and continue to blend until batter reaches the
consistency of heavy whipping cream. Make sure that all lumps are
removed. Season to taste using salt. It is best to make batter a
minimum of 6 hours prior to use and refrigerate. I recommend refrigerating
the batter overnight. Place 2 (6-inch) crêpe pans over medium-high
heat. Add 2 tbsps of vegetable oil into one pan and swirl to coat
the bottom of the pan. Once hot, pour excess oil into the second
pan and heat. Place approximately 2 ounces of the batter into the
first pan, tilting in a circular motion, until the batter spreads
evenly. Cook crêpe until outer edge browns and loosens from
the pan. Flip crêpe and cook 1 additional minute.Using a thin
spatula, remove crêpe from the pan and sprinkle with sugar.
Continue process, using both pans, until all crêpes are done.
If you wish to store overnight or freeze, place plastic wrap between
each crêpe to prevent sticking.Place in a large Ziploc®
bag prior to refrigerating or freezing.
INGREDIENTS FOR FILLING:
- 4 pints Louisiana strawberries, sliced
- ½ cup sugar
- ¼ cup Grand Marnier
- 1 cup heavy whipping cream
- ½ cup sour cream
- ¼ cup confectioners’ sugar
Combine strawberries, sugar and Grand Marnier in a large mixing
bowl. Stir once, cover with clear wrap and refrigerate overnight.
when ready to serve, place whipping cream and confectioners' sugar
in a bowl and whip into firm peaks. Fold in sour cream and blend
well. Drain 2 cups of the strawberries then fold into the whipped
cream mixture. Spoon a generous serving into the center of each
crêpe and roll cigar-style. Place two crêpes in the
center of a plate and top with a 2-ounce ladle of the strawberries